10. Cream soups

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The key to making any cream soup is the roux, which is basically flour, butter and milk or cream. You might not think of flour when you get ready to dig into cream of asparagus soup, for example, but it’s more than likely lurking in your bowl. As an alternative, try a stock-based, pasta-free soup. But be careful: Lots of stock contains gluten, so soups aren’t a good option until you’ve safely identified which is best.

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